冷藏大菱鲆质量指数法的建立及其货架期

doi:10.7506/spkx1002-6630-201614040

摘要/Abstract

摘要：

通过建立和应用质量指数法（quality index method，QIM），结合挥发性盐基氮（total volatile base nitrogen，TVB-N）值、K值、质构、菌落总数值等指标综合评价冷藏大菱鲆的新鲜度，并确定其货架期。结果显示：综合感官评分（quality index，QI）值与贮藏时间（t）之间呈较高的线性关系，回归方程为QI=1.175t－0.395（R2=0.988 4），该方程对冷藏大菱鲆剩余货架期的预测误差约为1 d（0.816）。贮藏15 d时，QI值达18.28，各感官指标均达到感官拒绝期；此时，TVB-N值、K值和菌落总数值分别达到31.34 mg N/100 g、72.24%和6.45（lg（CFU/g）），均已经达到货架期终点的参考限定标准。QIM评价结果与鲜度指标具有良好的一致性，适用于大菱鲆货架期的研究和鲜度的快速评价，4 ℃冷藏大菱鲆的货架期为15 d。

关键词: 大菱鲆, 质量指数法, 新鲜度评价, 货架期

Abstract:

In this article, the freshness and shelf life of turbot (Scophthalmus maximus) stored at 4 ℃ were determined by
the quality index method (QIM) on the basis of total volatile basic nitrogen (TVB-N), K value, 2-thiobarbituric acid (TBA),
texture profile analysis (TPA), and total viable count (TVC). The results showed that QI value displayed a highly linear
relationship with storage time and could be represented by the equation QI = 1.175t − 0.395 (R2 = 0.988 4). Conclusively, the
QI could predict the remaining shelf life with an accuracy of ±1 day (0.816) at the 95% confidence interval. On the 15th day,
the sensory quality was considered unacceptable. TVB-N value, K value and the TVC reached 31.34 mg N/100 g, 72.24%
and 6.45 (lg (CFU/g)), respectively, which reached the reference limit standard for the endpoint of fish shelf life. The QIM
result had a good coincidence with freshness indices, indicating that QIM is a promising and rapid method for freshness
evaluation and shelf life determination. Meanwhile, a shelf life of 15 days was obtained in this study for turbot stored at 4 ℃.

Key words: turbot (Scophthalmus maximus), quality index method (QIM), freshness evaluation, shelf life

中图分类号:

TS254.4

李学鹏，陈杨，王金厢，李睿智，仪淑敏，徐永霞，朱文慧，励建荣. 冷藏大菱鲆质量指数法的建立及其货架期[J]. 食品科学, doi: 10.7506/spkx1002-6630-201614040.

LI Xuepeng, CHEN Yang, WANG Jinxiang, LI Ruizhi, YI Shumin, XU Yongxia, ZHU Wenhui, LI Jianrong. Establishment of Quality Index Method (QIM) to Evaluate the Freshness and Shelf Life of Refrigerated Turbot (Scophthalmus maximus)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614040.

参考文献

[1] 农业部渔业局. 2015中国渔业年鉴[M]. 北京: 中国农业出版社,

2015.

[2] ZHU F, ZHANG H, SHAO Y. Visualization of the chilling storage

time for turbot flesh based on hyperspectral imaging technique[J].

Spectroscopy and Spectral Analysis, 2014, 34(7): 1938-1942.

DOI:10.3964/j.issn.1000-0593(2014)07-1938-05.

[3] GONÇALVES A A, de LIMA J T A X, de PAULA F E R. Development

of quality index method (QIM) scheme for spiny lobster (Panulirus

argus, Latreille, 1804) stored in ice[J]. Food Control, 2015, 47: 237-

245. DOI:10.1016/j.foodcont.2014.07.010.

[4] OLAFSDOTTIR G, MARTINSDOTTIR E, OEHLENSCHLÄGER J,

et al. Methods to evaluate fish freshness in research and industry[J].

Trends in Food Science and Technology, 1997, 8(8): 258-265.

DOI:10.1016/S0924-2244(97)01049-2.

[5] 励建荣, 李婷婷, 李学鹏. 水产品鲜度品质评价方法研究进展[J].

北京工商大学学报(自然科学版), 2010, 28(6): 1-11. DOI:10.3969/

j.issn.1671-1513.2010.06.001.

[6] RITTER D O, LANZARIN M, NOVAES S F, et al. Quality index

method (QIM) for gutted ice-stored hybrid tambatinga (Colossoma

macropomum×Piaractus brachypomum) and study of shelf life[J].

LWT-Food Science and Technology, 2016, 67: 55-61. DOI:10.1016/

j.lwt.2015.10.041.

[7] BONILLA A C, SVEINSDOTTIR K, MARTINSDOTTIR E.

Development of quality index method (QIM) scheme for fresh cod

(Gadus morhua) fillets and application in shelf life study[J]. Food

Control, 2007, 18(4): 352-358. DOI:10.1016/j.foodcont.2005.10.019.

[8] PONS-SÁNCHEZ-CASCADO S, VIDAL-CAROU M C, NUNES

M L, et al. Sensory analysis to assess the freshness of Mediterranean

anchovies (Engraulis encrasicholus) stored in ice[J]. Food Control,

2006, 17(7): 564-569. DOI:10.1016/j.foodcont.2005.02.016.

[9] SANTOS A P B D, KUSHIDA M M, VIEGAS E M M, et al.

Development of quality index method (QIM) scheme for acoupa

weakfish (Cynoscion acoupa)[J]. LWT-Food Science and Technology,

2014, 57(1): 267-275. DOI:10.1016/j.lwt.2014.01.010.

[10] SONG Yongling, LIU Lei, SHEN Huixing, et al. Effect of sodium

alginate-based edible coating containing different anti-oxidants

on quality and shelf life of refrigerated bream (Megalobrama

amblycephala)[J]. Food Control, 2011, 22(3): 608-615. DOI:10.1016/

j.foodcont.2010.10.012.

[11] HYLDIG G, GREEN-PETERSEN D M B. Quality index method:

an objective tool for determination of sensory quality[J]. Journal of

Aquatic Food Product Technology, 2004, 13(4): 71-80. DOI:10.1300/

J030v13n04_06.

[12] SVEINSDOTTIR K, HYLDIG G, MARTINSDOTTIR E, et al.

Quality index method (QIM) scheme developed for farmed Atlantic

salmon (Salmo salar)[J]. Food Quality and Preference, 2003, 14(3):

237-245. DOI:10.1016/S0950-3293(02)00081-2.

[13] SIU G M, DRAPER H. A survey of the malonaldehyde content of

retail meats and fish[J]. Journal of Food Science, 1978, 43(4): 1147-

1149. DOI:10.1111/j.1365-2621.1978.tb15256.x.

[14] 包海蓉, 程梅, 王锡昌, 等. 生食金枪鱼肉冷藏过程鲜度的变

化[J]. 食品工业科技, 2015, 36(2): 318-322. DOI:10.13386/

j.issn1002-0306.2015.02.060.

[15] BORGES A, CONTE-JUNIOR C A, FRANCO R M, et al.

Quality index method (QIM) for the hybrid tambacu (Colossoma

macropomum×Piaractus mesopotamicus) and the correlation among

its quality parameters[J]. LWT-Food Science and Technology, 2014,

56(2): 432-439. DOI:10.1016/j.lwt.2013.12.008.

[16] BORGES A, CONTE-JUNIOR C A, FRANCO R M, et al. Quality

index method (QIM) developed for pacu (Piaractus mesopotamicus)

and determination of its shelf life[J]. Food Research International,

2013, 54(1): 311-317. DOI:10.1016/j.foodres.2013.07.012.

[17] 崔正翠, 许钟, 杨宪时, 等. 大菱鲆冷藏过程中的鲜度变化与货架期[J].

食品科学, 2011, 32(2): 285-289.

[18] CYPRIAN O O, SVEINSDOTTIR K, MAGNUSSON H, et al.

Development of quality index method (QIM) scheme for farmed

Tilapia fillets and its application in shelf life study[J]. Journal of

Aquatic Food Product Technology, 2014, 23(3): 278-290. DOI:10.108

0/10498850.2012.713088.

[19] SYKES A V, OLIVEIRA A R, DOMINGUES P M, et al. Assessment

of European cuttlefish (Sepia officinalis L.) nutritional value and

freshness under ice storage using a developed quality index method

(QIM) and biochemical methods[J]. LWT-Food Science and

Technology, 2009, 42(1): 424-432. DOI:10.1016/j.lwt.2008.05.010.

[20] 蒋慧亮, 李学英, 杨宪时, 等. 百里酚对冷藏大菱鲆鲜度和货架期

的影响[J]. 食品工业科技, 2012, 33(14): 327-330. DOI:10.13386/

j.issn1002-0306.2012.14.017.

[21] MBARKI R, SADOK S, BARKALLAH I. Quality changes of the

mediterranean horse mackerel (Trachurus mediterraneus) during

chilled storage: the effect of low-dose gamma irradiation[J]. Radiation

Physics and Chemistry, 2009, 78(4): 288-292. DOI:10.1016/

j.radphyschem.2008.12.004.

[22] CHYTIRI S, CHOULIARA I, SAVVAIDIS I N, et al. Microbiological,

chemical and sensory assessment of iced whole and filleted aquacultured

rainbow trout[J]. Food Microbiology, 2004, 21(2): 157-165.

DOI:10.1016/S0740-0020(03)00059-5.

[23] AUBOURG S P. Interaction of malondialdehyde with biological

molecules: new trends about reactivity and significance[J].

International Journal of Food Science and Technology, 1993, 28(4):

323-335. DOI:10.1111/j.1365-2621.1993.tb01278.x.

[24] CAI L, CAO A, BAI F, et al. Effect of ε-polylysine in combination

with alginate coating treatment on physicochemical and microbial

characteristics of Japanese sea bass (Lateolabrax japonicas) during

refrigerated storage[J]. LWT-Food Science and Technology, 2015,

62(2): 1053-1059. DOI:10.1016/j.lwt.2015.02.002.